Whole roasted blue cod with clams, green-lipped mus­sels and spicy tomato ver­mouth salsa

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Serves 4

The fish:

4x 450g whole blue cod (gills, guts and scales re­moved) 150g oregano 1 le­mon cut into 8 wedges 2 tea­spoon sea salt ½ tea­spoon ground pep­per 4 ta­ble­spoons ex­tra vir­gin olive oil Tomato ver­mouth salsa: 3 ta­ble­spoons ex­tra vir­gin olive oil 4 shal­lots sliced 200ml white wine 150ml dry ver­mouth 2 small red chilli (sliced) 12 large mus­sels (beard re­moved and shells scrubbed) 24 clams (cleaned) 4 ta­ble­spoons Worces­ter­shire sauce 2 large toma­toes (de-seeded and diced) 250g but­ter 3 ta­ble­spoons chopped chives 3 ta­ble­spoons chopped pars­ley 3 ta­ble­spoons chopped oregano Bread gar­nish: 4 small cia­batta din­ner rolls 4 tea­spoons ex­tra vir­gin olive oil

To pre­pare the fish:

Pre­heat the oven to 200°C. Run a sharp knife lightly down each side of the back­bone of the fish. Mix to­gether the oregano, le­mon wedges, salt and pep­per. Di­vide the mix into four and stuff the cav­ity of each fish. Place the fish onto a bak­ing tray and driz­zle with olive oil, roast for 15-18mins.

Tomato and ver­mouth salsa:

Heat the olive oil in a saucepan to a shim­mer. Add the shal­lots and sauté for four min­utes. In a large saucepan com­bine the cooked shal­lots, wine, ver­mouth and chilli. Bring to a boil. Add the shell­fish and steam, cov­ered, for 4-5 mins un­til all the shell­fish have opened. Dis­card any that have not opened. Re­move the shell­fish from the saucepan and set aside. Bring the shell­fish cook­ing liquor to a boil and add in the rest of the ingredients. Bring back to a boil and stir un­til well com­bined. Add the shell­fish back to the sauce. Re­move from the heat.

Bread gar­nish:

Cut each bread roll into half and brush lightly with the oil. Toast in the oven un­til golden and crispy.

Assem­bly:

Place the fish onto serv­ing plates. Spoon the sauce over the fish. Di­vide the clams and mus­sels evenly and served with toasted bread.

Pho­tos: Michelle Hys­lop

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